Guest Post {Homemade Wheat Thins Recipe}

5.01.2013

Hi, I'm Jo! I blog at Jo, My Gosh! I am so excited to be guest posting on Rebecca's blog today! I'm a 20-something fiance of a sailor who is serving a year-long deployment to Afghanistan. I write about care packages, crafts, recipes, wedding planning, and everything in between. I'd love for you to come along for the ride! Today I've got a tried-and-true recipe for you!

Every once and a while, Pinterest makes
me want to be super, duper healthy. Usually, I like to ignore how many
chemicals and preservatives are in my food, but dang it, Pinterest-- you
always show a perfectly-timed pin of a horrifying statistic or thought
about how my food is slowly killing me. Not that I eat that many Wheat
Thins to begin with, but John had just asked me to send him some boxes
of them. Currently, he's a captive taste-tester (I think he'd eat
homemade glass if I sent it to him), I thought it'd be a perfect time to
try out a recipe for homemade Wheat Thins.

While
the texture of the crackers is not exactly like Wheat Thins, the taste
is pretty close. Try them for yourself and see what you think!

This
is not my recipe; however, with so many Pinterest recipes, they need a
little tweaking (which you can read below). If you'd like to see the
original recipe, visit Green Life Pages.

You'll Need:

1 1/4 cups whole wheat flour (I ended up using about 2 cups total. The dough was originally too sticky to roll and cut.)

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon paprika

4 tablespoons butter

1/4 cup + 2 tbsp water (or a tiny bit more if dough is too dry)

1/4 teaspoon vanilla

Directions:

Preheat oven to 400 F.

In a large bowl, whisk together the dry ingredients.

Cut butter into the flour mixture. Mix together the water and vanilla and then pour into the flour mixture. Stir.

If dough is sticky, add 1/4 of a cup of flour and mix. Continue
adding a 1/4 cup of flour until the dough is able to be rolled out with a
floured rolling pin.

Roll the dough as thin as possible (The thinner, the crisper the
cracker.) Cut with either a pizza wheel or cookie cutters. Sprinkle
with salt and place onto cookie sheets.

Bake for 8-10 minutes. (If you want a hard, crispy cracker, don't be afraid to let the crackers brown a little longer than you would cookies.)

And there you go! I stored these puppies in an air-tight container and sent them to John with Trader Joe's bruschetta mix and salsa, but you can definitely munch on them without any spreads or condiments!

About Me

I'm Rebecca & welcome to my little corner of the blogging world! I am a wife & a mother. I'm currently living in the Midwest, but my heart is stuck in Europe. I'm a homeschooler, artist, blogger, and run my own business. I'm also addicted to 90's music, beaches, nail polish, and anything that is pink or glitters!